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berries dessert Driscolll's Berries

Berry Overload Bundt Cake with Vanilla Bean Glaze

driscolls disclaimerRecently my friends over at Driscoll’s sent me a few product coupons to see what I could come up with using their delicious berries. I was overjoyed, because I know that theirs are the most succulent and ripe berries around. In fact, I always look for their packaging while grocery shopping – and they even have organic berries in their product line up as well! Since the next big holidays that are coming up are Easter and Mother’s Day (oh, and we can’t forget my birthday!), I decided to create a sweet dessert that would be a great addition to either holiday.

Aren't they just beautiful?

Aren’t they just beautiful?

Now you all know that I love my berries, I have a ton of recipes that include berry in some form (like this, this, this, this, this, this , this, and this – just to name a few), but I wanted to create something special that would be absolutely beautiful on the dessert table and that kids and adults would both love. After browsing the Driscoll’s website for a little inspiration, I saw all their Spring and Easter Desserts and ended up with more than a few recipes that I’d love to recreate. The website also has tons of information about the health benefits of berries, what to look for, and care and handling tips. Perfect for the berry lover like myself.

Meet the Berry Overload Bundt Cake with Vanilla Bean Glaze

I decided why not use all the berries and follow the lead of one of my most popular recipes. This is when the Berry Overload Bundt Cake was created. I decided to make it even more over the top by not adding just any old glaze over it, but one made with real vanilla beans. Oh yeah, you can bet this cake was GONE in less than 12 hours. It’s deliciously moist, and the zest of orange and lemon offset with an abundance of berries and topped with that subtle glaze with real vanilla beans will make this a new standard for your dessert repertoire.

Berry Overload Bundt Cake with Vanilla Bean Glaze

Berry Overload Bundt Cake Ingredients:

  • 3 cups* + 1 tablespoon* all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, room temperature
  • 1 1/2 cups white granulated sugar
  • 1/2 tablespoon orange zest
  • 1/2 tablespoon lemon zest
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup strawberries, sliced
  • 1 cup blackberries
  • 1 cup raspberries
  • 1 cup blueberries

Vanilla Bean Glaze Ingredients:

  • 1 vanilla bean, cut with beans scraped out
  • 1 cup powdered sugar
  • 2 tablespoons milk

Directions:

 Berry Overload Bundt Cake with Vanilla Bean GlazeBegin by preheating your oven to 350 degrees. Then combine the 3 cups of flour*, baking powder, baking soda and salt in a medium mixing bowl. Combine all ingredients and mix well, then set aside.

Berry Overload Bundt Cake with Vanilla Bean GlazeCream together the butter, sugar, orange zest and lemon zest on medium speed for about 4-5 minutes or until light and airy.

Berry Overload Bundt Cake with Vanilla Bean GlazeOnce the sugar mixture is creamy and light, add the eggs one at a time with mixer on and the vanilla extract. Once everything is mixed well add about 1/3 of the flour mixture you’ve set aside. Mix on medium until well blended, then add 1/2 of the buttermilk and continue mixing until well blended. Continue this routine with the second 1/3 of the flour mixture, then the last 1/2 of the buttermilk, then finishing off with the last 1/3 of the flour mixture.

Berry Overload Bundt Cake with Vanilla Bean GlazeAdd the last 1 tablespoon flour* to the mixing bowl, then add all the berries. Lightly mix them to coat with the flour so they don’t all end of at the bottom of your bundt pan.

Bundt cake pan preparationMake sure to spray the bundt pan very well in every tiny corner with a baking spray to ensure no sticking once the cake comes out.

Berry Overload Bundt Cake with Vanilla Bean GlazeGently fold in the berries with the cake mixture, making sure they are evenly distributed. Once mixed, pour into your bundt pan, then spread to be sure the batter is even all over. Place in preheated oven, and bake about 60 minutes, or until a long toothpick come out clean.

Berry Overload Bundt Cake with Vanilla Bean GlazeOnce done baking, remove from oven and let cool for a few minutes. While still warm, invert cake carefully onto a plate of cake dish and let cool a little longer.
Begin to prepare the glaze, carefully cut open the vanilla bean long ways and scrape out all the tiny beans inside into a small mixing bowl. Add the powdered sugar and milk and whisk together until mixed completely. Carefully drizzle over cake, letting the glaze drip down.

Berry Overload Bundt Cake with Vanilla Bean GlazeYou can decorate the inside of the bundt cake with berries to make it pretty.

Berry Overload Bundt Cake with Vanilla Bean GlazeServe with fresh berries and enjoy!

What’s your favorite way to enjoy berries?

Print
Berry Overload Bundt Cake with Vanilla Bean Glaze

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Berry Overload Bundt Cake with Vanilla Bean Glaze

Moist bundt cake with a hint of citrus overloaded with four different types of berries. Perfect for the berry lover!

Ingredients

  • 3 cups* + 1 tablespoon* all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, room temperature
  • 1 1/2 cups white granulated sugar
  • 1/2 tablespoon orange zest
  • 1/2 tablespoon lemon zest
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup strawberries, sliced
  • 1 cup blackberries
  • 1 cup raspberries
  • 1 cup blueberries
  • For the glaze
  • 1 vanilla bean, split with beans scraped out
  • 1 cup powdered sugar
  • 2 tablespoons milk

Instructions

  1. Begin by preheating your oven to 350 degrees.
  2. Combining the 3 cups of flour*, baking powder, baking soda and salt in a medium mixing bowl.
  3. Combine all ingredients and mix well, then set aside.
  4. Cream together the butter, sugar, orange zest and lemon zest on medium speed for about 4-5 minutes or until light and airy.
  5. Once the sugar mixture is creamy and light, add the eggs one at a time with mixer on and the vanilla extract.
  6. Once everything is mixed well add about 1/3 of the flour mixture you've set aside.
  7. Mix on medium until well blended, then add 1/2 of the buttermilk and continue mixing until well blended.
  8. Continue this routine with the second 1/3 of the flour mixture, then the last 1/2 of the buttermilk, then finishing off with the last 1/3 of the flour mixture.
  9. Add the last 1 tablespoon flour* to the mixing bowl, then add all the berries. Lightly mix them to coat with the flour so they don't all end of at the bottom of your bundt pan.
  10. Make sure to spray the bundt pan very well in every tiny corner with a baking spray to ensure no sticking once the cake comes out.
  11. Gently fold in the berries with the cake mixture, making sure they are evenly distributed.
  12. Once mixed, pour into your bundt pan, then spread to be sure the batter is even all over.
  13. Place in preheated oven, and bake about 60 minutes, or until a long toothpick come out clean.
  14. Once done baking, remove from oven and let cool for a few minutes.
  15. While still warm, invert cake carefully onto a plate of cake dish and let cool a little longer.
  16. Begin to prepare the glaze, carefully cut open the vanilla bean long ways and scrape out all the tiny beans inside into a small mixing bowl.
  17. Add the powdered sugar and milk and whisk together until mixed completely.
  18. Carefully drizzle over cake, letting the glaze drip down.
  19. You can decorate the inside of the bundt cake with berries to make it pretty.
  20. Serve with fresh berries and enjoy!
3.1
https://mamaharriskitchen.com/2014/04/berry-overload-bundt-cake-with-vanilla-bean-glaze/

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Reader Interactions

Comments

  1. Jamie says

    April 16, 2014 at 6:27 pm

    Wow, that looks delicious! I bet Melo would love it; he is a berry addict!

    • MamaHarris says

      April 17, 2014 at 12:35 am

      Ok, now you just have to make it for him then. 🙂

      • Jamie says

        April 17, 2014 at 10:06 am

        I think I will this weekend! 😀

        • Jamie says

          April 18, 2014 at 1:46 pm

          I made it! It came out amazing; thanks for this recipe! I only had strawberries and blueberries but it still tastes delicious. If any of your other readers are gluten free, I made this using the same flour measurements (3 cups + 1 tbsp) but I used Trader Joe’s GF flour blend and added in 2 1/2 tsp of xantham gum to the dry mix. 🙂

          • MamaHarris says

            April 18, 2014 at 1:54 pm

            Ooh, that’s a great tip thanks Jamie! So happy you guys loved it too!

  2. Sharelle D. Lowery says

    April 17, 2014 at 12:41 am

    The way that you put those berries in that cake have me thinking that this recipe needs to come with me to the grocery store!! You are one of the MOST talented bakers and food bloggers that I know!!….I love coming here for inspiration!!! Thank you, Mama Harris!!

    • MamaHarris says

      April 17, 2014 at 12:42 am

      Awww, thank you friend!! <3

  3. Patricia says

    April 17, 2014 at 4:47 am

    Pound cake is the only kind of cake I like. And this one with fresh berries makes my mouth water.

  4. Brandi says

    April 18, 2014 at 5:46 pm

    Something about bundt cakes just make me so happy! The vanilla bean glaze is what really takes it over the top! YUM!

    • MamaHarris says

      April 19, 2014 at 11:24 am

      Bundt cakes make me happy too! They are so fun and you can cut a tiny wedge like a slice of bread or a big piece like cake. My family loves them!

  5. Mandi says

    April 19, 2014 at 5:18 am

    The only thing I want to say to this cake is get in my belly!!! Lol it looks delicious! The kicker in this is the orange zest and the vanilla beans! Those are gonna play what we like to call GANGBUSTERS in this cake! Thanks for sharing!

    • MamaHarris says

      April 19, 2014 at 11:24 am

      Oh yes girl, those are my secret weapons. 😉

  6. Laura Dembowski says

    April 19, 2014 at 5:30 am

    This is such a pretty cake! All the berries look wonderful!

    • MamaHarris says

      April 19, 2014 at 11:23 am

      Thanks Laura, it would look even more beautiful with all the mixed berries on top as well!

  7. Dawn @ Reveal Natural Health says

    April 26, 2014 at 4:59 am

    Drooling! And pinning for later! This looks so good. I can’t wait to try making it myself 🙂

Trackbacks

  1. Strawberry Soda Mini-Cakes - Mama Harris' Kitchen says:
    September 23, 2014 at 7:23 pm

    […] These would also look adorable with the centers filled with strawberries like my Berry Overload Bundt Cake. […]

  2. Creamy Mixed Berry Oatmeal #BerryNOats says:
    October 29, 2014 at 6:41 am

    […] from Driscoll’s. You may remember that I do love my berries, a few months back I made a luscious bundt cake with ALL the berries too! Berries are low in calories, high in fiber and contain vitamins and minerals that your body […]

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